Slow-Roasted Pork Shoulder

It might be a bit less ridiculous if you actually read the instructions!

Haha!

C'mon, TheBrewerMoose....

Hey Moose, In the future put your glasses on and actually read the recipe to discover the 225 temp for 8 hours part.  Then you won't look so dumb to real cooks.

Do you feel a little foolish now, come on Moose

You need to read the directions closer.

First of all, "Slow Roasted" at 450 degrees?  Really?  How do you get a tough cheap piece of meat like a 7 pound Boston Butt "juicy and tender" by blasting it at 450 for 45 minutes?  Ridiculous.

And the reviews are full of 'no comments' or the obvious 'paid for' comments.

C'mon people, at least try a little.

My family loved this recipe. I didn't have cream sherry but I had sherry and heavy cream. I also added mushrooms while making my gravy. Will make this again.

This is the most wonderful roast I have ever made, this is my second time. I didn't have any sherry, so I used beer instead, I didn't have any cloves of garlic, so I used powdered instead, also didn't have any thyme. My roast had the rind on side instead of on top, but followed inst. to cut into squares, it turned out great last time, I recommend this recipe highly, and also it is so inexpensive to make, we {2 people} had several meals from this 7 pound roast.

This was the best Pork roast I have ever made. Mind you, I most of the time do a boiled Dinner with Pork Roast, but this was amazing and so easy. Great for a Fall Day that you stay in the house, like on a Sunday Dinner....So tender and Juicy.

This was excellent, very moist and flavorful with simple ingredients.. a tasty one!

This was fabulous, even with the modifications I had to make in the interest of time. Firstly, I used a 4-lb boneless roast (I know bone-in adds more flavor, etc, but I found the recipe last night and didn't want to have to drive all over town to find a bone-in roast). Also, I didn't get to start cooking until 4PM, because I was stuck in traffic all the way home. So I scored the fat and everything, rubbed in the seasoning paste, and followed the directions through the quick high-temp roast and adding the stock and aromatics. However, instead of cooking it so low, I lowered the temp to 325. At 8, I had a beautifully tender, flavorful, moist roast. The crispy outside was so delicious, everyone was picking at it after they'd eaten their fill. I served it with a cauliflower and potato puree and sauteed green beans and mushrooms. I have not a single complaint about how it turned out, but I do want to follow the recipe exactly next time.

Wow.. how easy and wonderful. We used leftovers on ciabatta rolls with the au jus. fantastic even the second time around

Wow. This was really amazing. I used a 5lb. boneless pork shoulder. Pretty much followed the directions, but didn't have sherry, so I used white wine. The pork was unbelievably tender and juicy. I was afraid it might overcook, but it was wonderful. . .sauce was a bit salty probably because I used chicken boullion as I didn't have any broth.

Wow. This is so flavorful! I would make some black beans and rice and plantains to accompany this dish to give it a Cuban flair!

The best roast pork I ever remember eating and such fun to cook.

This was AWESOME! I followed the recipe to a tee and wouldn't change a thing! I made this instead of traditional barbecue style pork for Memorial Day and it was a huge hit. I think I'm going to try it with a beef roast and beef stock also.

I'd say the best part of this recipe is the sauce you end up with.

This was amazing. My roast was a bit larger and I didn't have chicken broth or sherry. I used beef broth (one can) some chardonnay and a little brandy with a tsp of sugar. It was wonderful. Very tender and I will be doing this again. Served with baked potatoes and green salad. I can hear the left overs calling me already!

Wow, this recipe is world class! I used bottled minced garlic because I didn't have any fresh and used a skinless pork shoulder I had taken out of the freezer the day before. The paste to rub on this is amazing and searing for the 40-45 minutes makes an awesome crust that my husband and I were fighting over. I added a bunch of small carrots about an hour after I reduced the heat and we actually ate them as a side. Mmmm, they were good, and I'm not really fond of cooked carrots. I am thinking I may rub this paste on some other roasts or chicken; it was so good.